• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.330-339
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• 1993

To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at $5{\pm}1^{\circ}C$ with different salt contents of 5, 10, $15\%$ (w/w) with enzyme contents of papain $0.1\%$ and protease-A $0.1\%$ VBN increased gradually during the 50 days of fermentation and showed $30{\sim}40mg/100g$ at 30, 35 and 45 days in case of salt contents 5, 10 and $15\%$ added with $0.1\%$ papain and protease-A, respectively. Amino nitrogen and the total creatinine increased until 20 days, hereafter tended to decrease gradually. Total carotenoid and glycogen also decreased during the fermentation. The results of sensory evaluation of fermented ascidian at $5{\pm}1^{\circ}C$ added $0.1\%$ papain or protease-A showed that the peculiar taste and flavor of ascidian was sustained for $30{\sim}40$ at least 20 days with $5\%$ NaCl and $35{\sim}45$ days of fermentation with 10 and $15\%$ NaCl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of dental hygiene science
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• v.15 no.3
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• pp.265-271
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• 2015

This study has an objective not only to be helpful to the understanding about students' career and employment preparation by investigating the present conditions which are related with vocational consciousness and job values of dental hygiene department graduating students. Study subjects were 350 female graduating students in 3-year-course College, dental hygiene department at five areas of Seoul, Gyeonggi, Gangwon and Gyeongnam. Data were analyzed using IBM SPSS Statistics ver. 19.0. Regarding job values, job prospect of dental hygienist is a little developmental (55.2%) and institution hoping to work is dental clinic (43.2%), reasons for employment in major area are good wage and working environment (24.0%). And regarding opinion about job, dental hygienist job is a measure for living income (69.7%). Regarding job selection conditions, 35.0% subjects replied good human relationship. In the questionnaires regarding professional job in vocational consciousness category, results showed high percentages in that 'the occupation is a job in charge of oral health improvement'; regarding academic area, 'scaling should be done better than dentist'; regarding human relationship, 'harmony between colleagues is closely related with job efficiency'; regarding work ethics, 'development of dental hospital (clinic) and dental hygienist is correlated.' In vocational consciousness of study subjects, higher major satisfaction showed significant differences in professional job consciousness and work ethics consciousness (p<0.05) and the correlation results in vocational consciousness areas showed all statistically significant correlations (p<0.01). In case that the characteristic in one type is higher among 4 types, all other types showed high characteristics and also showed high general vocational consciousness.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.382-388
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• 1994

Because of its restrictive harvest from spring to summer, It is necessary to preserve raw ascidians, Halocynthia roretzi, for the purpose of processing regardless of season. We evaluated low Temperature tolerance of ascidian and conditions for cold storage to secure the quality of the stock. To retard the browning of meat rapidly occurred after sucking, ascidians were blanched for 10 seconds in 10% boiling salt solution or dipped for 60 seconds in 0.2% $NaHSO_3$ solution, respectively. The samples were stored in ice, at $-17^{\circ}C$ or $-35^{\circ}C$ for 85 days, respectively. Changes in VBN, glycogen, brown pigment formation, total carotenoid, nucleotides and their related compounds during the storage were determined, and sensory evaluation of quality was also practiced. VBN and brown pigment formation were rapidly increased. Glycogen was gradually decreased and then not detectable after 85 days in case of ice storage. Lipophilic brown pigment was higher than hydrophilic and rapidly increased during storage. The result of sensory evaluation showed that the ascidian treated in 0.2% $NaHSO_3$ was good for 85 days of storage at $-35^{\circ}C$ . Judging from the results of chemical experiment and sensory evaluation, the quality of ascidian treated in 0.2% $NaHSO_3$ and stored at $-35^{\circ}C$ was better than that of other samples.

• Atmosphere
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• v.22 no.4
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• pp.489-497
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• 2012

Recently released a top secret document explicitly shows that the early development plan for an earth observation satellite in the USA has a hidden and more important purpose for a concept of 'free space' than the scientific purpose. At that time, the hidden and secret concept imbedded within the early space development plan prevail other national policies of the USA government for purpose of the national security. Under these circumstances, it is quite reasonable to accept a possibility that the meteorological satellites which play a key role in the every area of meteorology and climatology was also born for the hidden purposes. Even it is so, it is quite amazing that the first meteorological satellite is launched in the USA despite of the facts that the major users of the meteorological satellites were not very enthusiastic with the meteorological satellite and the program was not started as a formal meteorological satellite project. This was only possible because of the external socio-political impact caused by the successful launch of the Russian Sputnik satellite and a few key policy developers who favored the meteorological satellite program. It is also interesting to note that the beginning of the first Korean meteorological satellite program was initiated by a similar socio-political influence occurred by the launch of a North Korean satellite.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.3
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• pp.185-192
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• 1991

The vertical distribution and chemical characteristics of water masses were measured along two south-north transects in the polar front region of the central Korean East Sea. In February, a thermocline was present at depth between 50m and loom at the southern sites of a landward A-transect, and its depth was gradually deepened northward. At an outside B-transect, a thermocline was observed at significantly deep depth of 300m to 400m at two northern stations(Stn. 10 and 11), though the depth of the southward stations was nearly identical to that at the northward stations on a A-transect. In September, there were vertically more various water masses, i.e. the Tsushima Warm surface water(TWSW) or more than $20^{\circ}C$, the Tsushima Middle water(TMW) with a range of $12{\~}17^{\circ}C$, the North Korea Cold Water(NKCW) with $1{\~}7^{\circ}C$ temperature, the Japan Sea Proper Water(JSPW) of less than $1^{\circ}C$, and the mixed water. The North Korea Cold Water could be distinguishable from the other waters, especially from the mixed water of the Tsushima Middle Water and the Japan Sea Proper Water by the pattern of $T-O_2$ diagram. For instance, the North Korea Cold Water had higher oxygen by $1{\~}2ml/l$ than those in the mixed water, although both the two water masses ranged $1{\~}7^{\circ}C$ in water temperature. AOU value was the highest in the JSPW and the lowest in the TWSW. Also, AOU indicated a nearly linear and negative correlation with water temperature. However, AOU data for two masses, the NKCW and the TMW, in September departed remarkably from a regression line. Moreover, the ratio of $$\Delta P/\Delta AOU)$ in September was about $0.45{\mu}g-at/ml$ and higher than the value observed in the open sea. This high value could be elucidated by two factors; intrusion of the NKCW with high oxygen and molecular diffusion of dissolved oxygen from the surface into the lower layer. AOU would be a useful tracer for water masses in the polar front area of the Korean East Sea.

• Journal of Korean Society of Forest Science
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• v.27 no.1
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• pp.5-14
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• 1975

Eroded sloping faces in hillsides including cut-bank slopes are liable to both surface erosion and land-slides and the key to control of these form of erosion lies with drainages of excessive run-off and dense vegetation establishment including surface mulching on the slopes. Micro-plots having $1.6m^2$ (1 metre in width and 1.6 metres in slope length, and 1:1.2 in gradient) of banking slopes on coarse sand soil are used to establish the order of magnititude of the difference in controlling of soil erosion and water runoff, and in rating of survival, performed on the repetetions of three-experiment plots consisted of such three levels as 90% (Dense), 70% (Moderate), and 50% Sparse of the density of the coarse straw-mat mulchings. The main results obtained may be summarized as follows: 1. The rates of surface runoff are calculated as 13.13% from the dense mulchings, 14.21% from the moderate mulchings, and 15.57% from the sparse mulchings respectively. 2. The total amounts of soil loss are measured as about 1.24 tons/ha. from the dense mulchings, about 1.33 tons/ha. from the moderate mulchings, and about 1.44 tons/ha. from the sparse mulchings respectively. The amounts of soil loss under these treatments are much lower than the standard of erosion in USDA (1939 Bennet). 3. Average numbers of germination by treatment are counted as 80 seedlings at the dense mulchings. 132 at the moderates and 121 at the sparse respectively. Large numbers of seedling are suppressed and died during the growing at the dense mulchings due to mainly mechanical obstruction. 4. Coarse straw-mat having about 70% of coverage density is the most suitable mulches in both soil erosion control and vegetation establishment. 5. The method of coarse straw-mat mulching is the most recommendable measure for establishing the vegetation cover with less soil erosion on the denuded gentle slopes in hillsides at present in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.550-560
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• 2012

This study was performed to investigate the physicochemical properties of sea urchin ($Anthocidaris$ $crassispina$, $Pseudocentrotus$ $depressus$, $Hernicentrotus$ $pulcherrimus$) roe as a processed or canned food by steaming treatment. Proximate compositions of $A.$ $crassispina$ roe and $P.$ $depressus$ roe were similar, but water, crude ash, and carbohydrate contents of $H.$ $pulcherrimus$ roe showed little differences. Proximate compositions of sea urchin roe showed slight differences with steaming time, raw samples showed no differences. Glycine content of the three raw sea urchin roe samples showed the highest concentration among free amino acids, followed by arginine, alanine, and lysine, in order. Total free amino acid contents of raw sea urchin roe were 754.70 mg% ($A.$ $crassispina$), 567.75 mg% ($P.$ $depressus$), and 449.44 mg% ($H.$ $pulcherrimus$). Total free amino acid content of 5 min steaming sample was highest among steaming and canning conditions. ATP, ADP, and AMP contents of raw $P.$ $depressus$ roe sample was higher than those of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe. Major fatty acids of the three raw sea urchin roe samples were myristic acid, palmitic acid, and EPA. S.F.A. content of raw samples of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe was higher than U.F.A content, whereas U.F.A. content of $P.$ $depressus$ roe was highest among the three raw samples. For minerals K, P, Fe, and Zn contents were highest in $A.$ $crassispina$roe while Ca, Mg, Na, and Cu contents were highest in $H.$ $pulcherrimus$ roe. For heavy metals, Cd, Pb and As were detected in all samples in trace amounts under the criteria of the Korea food codex.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.721-726
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• 2010

The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.